Sauerbraten with Sweet & Sour Cabbage

Name: Sauerbraten with Sweet and Sour Cabbage
Prep time: 3 d
Cook time: P3H
Total time: P3H
Yield: 6
Cuisine: Fusion
Ingredients: vinegar; water; salt; cloves; thyme; peppercorns; parsley sprigs; bay leaves; celery leaves; garlic; carrots; carrots; celery; beef; bacon drippings; red wine; beef stock; tomato purée (passata); brown sugar; cornstarch

Submitted by lnhards

YIELD

6 servings

PREP

3 days

COOK

3 hrs

READY

3 days

Ingredients

CUPS VINEGAR

CUPS WATER

Marinade *

TABLESPOON SALT

TEASPOON CLOVES

TEASPOON THYME *

TEASPOONS PEPPERCORNS

TABLESPOONS PARSLEY SPRIGS

EACH BAY LEAVES *

CUP CELERY LEAVES *

TABLESPOONS GARLIC
crushed

⅓

CUP CARROTS

CUP CARROTS
sliced

CUP CELERY

POUNDS BEEF
bottom round

CUP BACON DRIPPINGS *

CUP RED WINE *

CUPS BEEF STOCK
prefer veal stock if possible

CUP TOMATO PURÉE (PASSATA)

TABLESPOONS BROWN SUGAR

CUP CORNSTARCH

Directions

Put Water and Vinegar into a stainless steel stock pot.
Add all the Marinate Ingredients.
Place Beef in tbe pot, allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides.
Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours, lid on.
Reserve Meat in a warm place until ready to carve. Strain the Gravy and reduce to 3½ cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat.